CRUSH cookies in resealable plastic bag until fine crumbs form. Mix 1 1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
ADD milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
SPOON into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
Nutritional Information Calories: 300 Total fat: 17 g Saturated fat: 9 g Cholesterol: 25 mg Sodium: 390 mg Carbohydrate: 36 g Dietary fiber: 1 g Sugars: 22 g Protein: 3 g Vitamin A: 8% DV Vitamin C: 0% DV Calcium: 6% DV Iron: 6% DV
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